Save to Pinterest This Korean Ground Beef Bowl is a savory and vibrant meal that brings together saucy gochujang-flavored meat and fresh vegetables in one satisfying dish. It is a perfect Korean-inspired rice bowl that is both colorful and nutritious.
Save to Pinterest The combination of warm rice and chilled, crisp vegetables creates a delightful texture contrast. The gochujang adds a gentle heat that is balanced perfectly by the sweet brown sugar and the nutty aroma of toasted sesame oil.
Ingredients
- For the Beef
- 1 lb (450 g) lean ground beef
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp toasted sesame oil
- 2 green onions, thinly sliced
- For the Bowl
- 4 cups cooked short-grain rice (white or brown)
- 1 cup shelled edamame, cooked
- 1 cup cucumber, thinly sliced
- 1 cup carrot, julienned
- 1 cup kimchi, chopped
- 2 tbsp toasted sesame seeds
Instructions
- Step 1
- In a large skillet over medium heat, add sesame oil. Sauté garlic and ginger for 1 minute until fragrant.
- Step 2
- Add ground beef and cook, breaking up meat with a spatula, until browned and cooked through, about 5–6 minutes.
- Step 3
- Stir in gochujang, soy sauce, and brown sugar. Cook for an additional 2–3 minutes, allowing the sauce to thicken and coat the beef.
- Step 4
- Remove from heat. Stir in half of the green onions.
- Step 5
- To assemble bowls, divide rice among 4 serving bowls. Top each with ground beef, edamame, cucumber, carrot, and kimchi.
- Step 6
- Sprinkle with remaining green onions and toasted sesame seeds. Serve immediately.
Zusatztipps für die Zubereitung
Using a rice cooker can help you prepare the base of this bowl efficiently while you focus on the beef. Make sure your skillet is large enough to brown the beef properly without steaming it. A sharp chef's knife is essential for getting those perfectly julienned carrots and thin cucumber slices.
Varianten und Anpassungen
You can easily swap the ground beef for ground turkey, chicken, or plant-based crumbles for a lighter option. Adjust the amount of gochujang to control the heat level. For extra crunch, feel free to add sliced radish or shredded cabbage to your bowl.
Serviervorschläge
This dish is best served immediately while the beef is hot and the vegetables are crisp. For an added touch of richness and flavor, serve each bowl with a fried egg on top.
Save to Pinterest This Korean Ground Beef Bowl is a satisfying meal that brings restaurant-quality flavors into your own kitchen. With a total time of just 30 minutes, it is a healthy and flavorful solution for any busy evening.
Recipe FAQ
- → What does gochujang taste like?
Gochujang is a fermented Korean chili paste with a complex flavor profile combining sweet, savory, and spicy notes. It has a deep umami richness similar to miso, with a moderate heat level and subtle sweetness from the fermentation process.
- → Can I make this dish ahead of time?
The seasoned beef mixture stores beautifully in the refrigerator for 3-4 days and actually develops more flavor as it sits. Prepare a batch and reheat portions throughout the week. Assemble bowls fresh with warm rice and cold toppings for the best texture contrast.
- → What can I substitute for gochujang?
If unavailable, combine sriracha with miso paste and a touch of brown sugar to approximate gochujang's flavor. For a spicier alternative, use sambal oelek mixed with soy sauce and sugar. Keep in mind the authentic depth comes from gochujang's fermentation.
- → Is this dish freezer-friendly?
The cooked beef mixture freezes exceptionally well for up to 3 months. Portion into airtight containers or freezer bags and thaw overnight in the refrigerator. Reheat gently on the stove or microwave before serving over freshly cooked rice with fresh vegetable toppings.
- → How do I adjust the spice level?
Start with 1 tablespoon of gochujang for a milder dish, then add more to taste. For less heat, increase the brown sugar slightly to balance the spice. If you love fiery flavors, add Korean chili flakes (gochugaru) or serve with extra kimchi on the side.
- → What other proteins work in this bowl?
Ground turkey or chicken make excellent lighter alternatives, though they're leaner so consider adding a splash of water when cooking. For plant-based versions, use crumbled tofu or meatless alternatives and adjust cooking time accordingly. Even shredded pork or chopped steak work beautifully with these bold Korean flavors.